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SURFACE COOKING
Using the Controls
Your range is equipped with surface control knobs
that provide an infinite choice of heat settings from
Low to High. The knobs can be set on or between
any of the numbered settings.
To operate the control: Push in and turn the
knob in either direction to the desired heat setting.
A surface indicator light on the control panel will
turn on to alert you that one or more of the surface
elements are on. After a cooking operation, be sure
the elements and indicator lights are off.
Suggested Heat Settings
The type of food being cooked determines the heat
setting. If too hot, food may boil over, eggs may be
tough, meat may be charred, sauces may scorch
and fat can spatter.
Keep in mind that food will not cook any faster at
a higher setting than that which will maintain a
gentle boil (water boils at the same temperature,
whether boiling vigorously or gently). However, ff
too high a setting is used, food may burn on the
bottom before it is completely cooked.
Turn the control knob to the desired heat setting.
If in doubt, it is better to select a lower setting and
increase to a higher one later if needed. It will take
longer for the element to cool to a lower
temperature than to heat up to a higher
temperature.
Use the following chart as a guideline until you
become more familiar with your new range.
Information in the chart is based on the use of
heavy gauge aluminum cookware. Other utensil
materials may require a different heat setting for
the same cooking operation. Lower the heat setting
if using stainless steel or cast iron utensils. We
suggest that you experiment to find the heat
setting that best suits your particular cooking
needs. For more information on cookware, see
page 10.
Uses
To bring liquid to a boil, blanch or
bring up pressure in a pressure
cooker.
Always reduce to a lower heat setting
when liquids just begin to boil or food
begins to cook.
To quickly brown or sear meat, for fast
cooking of non-protein foods (such as
vegetables or pasta).
To maintain a fast boil for large
amounts of liquid.
To maintain a slow boil for large
amounts of liquid, for most frying.
To continue cooking uncovered foods,
for most slow frying, stewing, braising
or steaming.
For long, slow cooking of covered foods
(simmering}.
To keep foods warm before serving,
melt chocolate or butter.
PAGE 7
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